Welcome
The Bell at Caerleon is what we believe a traditional Welsh hostelry should be - with an added Breton twist, in recognition of the cultural & linguistic links between the two regions.

'Rural and remote, it is a land where ancient burial chambers and windswept moorlands contrast starkly with bustling market towns. Characterized by an extensive coastline, the sea features prominently in the life and cuisine of the region…and the countryside provides some of the finest vegetables and dairy produce…' Written by Breton restaurateur Georges Paineau, these words could just as easily have applied to Cymru / Wales.

The Bell's innovative and tasty menu of Welsh and Breton-influenced dishes, complements our excellent wine list and cask conditioned real ales board.

We very much hope that you enjoy The Bell's hospitality, and always value your suggestions and comments… as someone once wrote, 'The road to success is always under construction.'

We are ably supported at The Bell by a committed and enthusiastic team led by Head Chef Jonathan Fryer, a recent Welsh Chef of The Year finalist, and Front of House Manager Mike Dymond.